2 cups broccoli, chopped
1 garlic clove
1/4 pound mushrooms, chopped
1/4 cup yogurt, low fat plain
1 tablespoon vegetable oil
1/2 onion, chopped
3/4 cup cottage cheese, low fat
1 pinch salt
1 pinch pepper

Cook broccoli just until tender-crisp, about 3 minutes.

Drain and put under cold water.

In nonstick skillet, heat oil over medium heat.

Add garlic, onion, and mushrooms. Cook until onion is tender. Set aside.

In blender, combine cottage cheese and yogurt.

Season with salt and pepper to taste.

Process just until mixed.

Cover and refrigerate.

Makes 2 1/2 cups.

1 cup cottage cheese
1/2 cup plain yogurt
1/2 teaspoon dill weed
1 clove garlic, minced
2 green onions, chopped
1 tablespoon fresh parsley, chopped

Place cottage cheese in blender and process until smooth.

Add remaining ingredients and process until mixed well.

Place in bowl, cover, and chill for at least one hour or until ready to serve.

Makes about 1-1/2 cups.

1 15-ounce jar salsa
1 pound cheese, shredded
1 cup sour cream

Combine and heat until melted.

Serve hot with tortilla chips.

Yield: 8 servings

8 ounces cream cheese, softened
4-1/2 ounces shrimp, broken and drained
2 teaspoons ketchup
1 teaspoon instant minced onion
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt

Soften cream cheese in microwave with the DEFROST setting.

In a 1 quart casserole dish, stir together cream cheese, shrimp, ketchup, minced onion, mustard, Worcestershire sauce, and garlic salt. Blend well.

Microwave 4 to 6 minutes on DEFROST.

Serve with crackers.

1/2 cup mayonnaise
1/2 cup sour cream
Green onions to taste
3/4 pound mock crab, flaked
Dill to taste

Take mock crab and flake it into small pieces, place in a bowl.

Cut up green onions to add to mixture.

Shake an ample amount of dill into mixture.

Add mayonnaise and sour cream.

Chill thoroughly. Best if chilled overnight.

Stir just prior to serving.

Serve with crackers.

Yield: 12 servings

1 package spinach chopped, cooked and drained
1 cup water chestnuts, drained and chopped
1 package Knorr vegetable soup mix
1 cup mayonnaise
8 ounces sour cream

Mix all.

Refrigerate 2 days.

Serve with crackers.

Yield: 4 servings

2 large cans chili with no beans
1 pound cheddar cheese, shredded
1 cup sour cream
1 cup picante sauce

Microwave chili until hot.

Add shredded cheddar cheese and mix until cheese is melted.

Add sour cream and picante sauce.

Mix well.

Serve with nacho chips or plain corn chips.

3 avocados
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
8 ounces sour cream
1/2 cup mayonnaise
1 package taco seasoning mix
1/2 cup green onion, chopped
3 tomatoes, chopped and drained
8 ounces cheddar cheese, grated

Mash avocados with lemon juice, salt, and pepper until smooth.

In separate bowl, mix sour cream with mayonnaise and taco seasoning mix.

In bowl, layer beans, avocado mix, sour cream mix, onions, tomatoes, and cheese.

Yield: 4 servings